CookEat Recipe
Aubergine and Fennel Soup
Aubergine, fennel and tomato simmer with onion until tender. Black olives and mint are stirred in at the end.
Method
Steps
Step 1
Dice aubergine and tomato into 1 cm pieces, thinly slice fennel and chop onion and mint. Drain, pit and slice the black olives.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion, aubergine and fennel for 8 minutes. Add tomato and 1200 ml water, bring to a boil, partially cover and simmer for 15–20 minutes until aubergine and fennel are tender.
Step 3
Stir in olives and mint, heat for 1 minute and divide into six starter bowls.
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Cooked 6 times